Overhead shot of Carrot, Coconut and Rice Muffins on a muffin pan.

Carrot, Coconut and Rice Muffin

Recipe developed for USA Rice by Holley Grainger, MS, RD.

  • Servings
    20
  • Serving Size
    1 muffin
  • Prep Time
    25 min
  • Cook Time
    20 min
  • Total Time
    45 min

Ingredients

  • ¾ cup whole wheat pastry flour
  • ¾ cup oat flour
  • ½ cup spelt flour
  • ⅓ cup shredded coconut
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup carrots, shredded
  • ½ cup vanilla greek yogurt
  • 2 large eggs, beaten
  • ½ cup agave nectar
  • ¼ cup unsweetened applesauce
  • 2 tablespoons coconut oil
  • 1 teaspoons pure vanilla extract
  • 1 cup cooked U.S.-grown brown rice
  • cooking spray

Directions

  • Preheat oven to 350°.

  • In a medium bowl, whisk together whole wheat pastry flour, oat flour, spelt flour,  shredded coconut, baking powder, baking soda, cinnamon, and salt.

  • In a separate bowl, whisk together carrots, Greek yogurt, eggs, agave nectar, applesauce, coconut oil, and vanilla extract until combined.

  • Add carrot mixture to flour mixture and stir just until moist. Gently fold in cooked rice.

  • Place 20 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, until ⅔ full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Recipe Notes

Store muffins in the refrigerator or freezer to keep fresh.

Nutrition Facts

  • Serving 1 muffin
  • Calories 110
  • Total Fat 3.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 160mg
  • Carbohydrates 17g
  • Dietary Fiber 2g
  • Sugar 8g
  • Protein 3g